Talk about quick and easy.
This upbringing means I have obnoxious opinions about biscuits.
ingredients, I was struck by two conflicting thoughts.
Simply Recipes / Laurel Randolph
One, is this even a biscuit?
And two, Ihaveto try it.
Is It a Biscuit?
Simply Recipes / Laurel Randolph
I believe you cant make a biscuit without at least one of these two ingredients: butter and buttermilk.
I have never made an American-style biscuit that didnt call for one or both.
This recipe calls for just self-rising flour (a common Southern biscuit ingredient) and heavy cream.
Simply Recipes / Laurel Randolph
I immediately thought This is a cream scone.
Cream scones are a British staple that frequently appears alongside tea.
And thats all that really matters.
you could have a truly delicious, fully homemade dessert on the table in 20 minutes flat.
The Best Flour for Biscuits
If you have access toWhite Lily Self-Rising Flour, use it.
It makes the best biscuits, hands down.
Position a rack in the top third of the oven and line a baking sheet with parchment paper.
Add the flour and cream to a medium bowl.
If youre making shortcakes, add 2 tablespoons of the sugar, too.
Mix using a silicone spatula or wooden spoon until no streaks of flour remain.
The dough should be stiff but not dry.
Brush lightly with cream and sprinkle with the remaining sugar.
Bake until browned on the bottom and starting to brown on top, 9 to 12 minutes.
Serve the warm biscuits topped with juicy strawberries and whipped cream.
I serve two biscuits per person since they are small.
